This recipe is translated from Cookpad Spain. See original: Spain

Broccoli and Zucchini Casserole

Name: Broccoli and Zucchini Casserole
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 8 3/4 oz broccoli (about 250 grams); 5 1/3 oz zucchini (about 150 grams); 3 eggs; 2/3 cup low-fat milk (about 150 ml); 3 1/2 oz shredded cheese (about 100 grams); Salt to taste; 1/2 teaspoon ground pepper; 1 teaspoon ground nutmeg; 1 teaspoon garlic powder; Water

Luz @Luz1957

Madrid

Today is all about healthy recipes. The casserole turned out delicious, and we're eager to make it again.

Luz @Luz1957

Madrid

Today is all about healthy recipes. The casserole turned out delicious, and we're eager to make it again.

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Ingredients

40 minutes

2 servings

8 3/4 ozbroccoli (about 250 grams)
5 1/3 ozzucchini (about 150 grams)
3eggs
2/3 cuplow-fat milk (about 150 ml)
3 1/2 ozshredded cheese (about 100 grams)
Salt to taste
1/2 teaspoonground pepper
1 teaspoonground nutmeg
1 teaspoongarlic powder
Water

Cooking Instructions

40 minutes

1

Steam the broccoli and zucchini. I used a pressure cooker.
2

In a bowl, beat the eggs and add the milk, shredded cheese, salt, pepper, garlic powder, and nutmeg.
3

Place the vegetables in the baking dish and sprinkle a little salt on them. Pour the mixture over the top and bake in a preheated oven at 400°F (200°C) for 30 minutes.
4

Before taking it out of the oven, check if it's done by inserting a toothpick.
5

Let it cool slightly, then remove from the mold and enjoy.